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Amazing 1 Eggnog Basque Cheesecake Holiday Twist

Eggnog Basque Cheesecake (Holiday Twist on a Trend)
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Create a show-stopping holiday dessert with this Eggnog Basque Cheesecake. It’s a trendy Basque cheesecake given a festive makeover with the warm, comforting flavors of eggnog. Prepare to impress your guests with this unique and delicious twist.

Ingredients

  • Cream Cheese (room temperature): 2 pounds
  • Granulated Sugar: 1 1/2 cups
  • Large Eggs (room temperature): 6
  • Heavy Cream: 1 cup
  • Eggnog (good quality): 1 cup
  • Nutmeg (freshly grated): 1/2 teaspoon
  • Vanilla Extract: 1 teaspoon
  • A pinch of salt

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Line a 9-inch springform pan with two large pieces of parchment paper, ensuring the paper overhangs the sides significantly. This helps contain any potential leaks.
  3. In a large bowl, beat the room-temperature cream cheese until it is completely smooth and free of lumps. You want this very creamy.
  4. Gradually add the sugar to the cream cheese, beating until fully incorporated and lightened.
  5. Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix at this stage.
  6. Gently whisk together the heavy cream, eggnog, nutmeg, and vanilla extract in a separate bowl.
  7. Slowly pour the eggnog mixture into the cream cheese batter, mixing on low speed until just smooth. Stop mixing as soon as no streaks remain.
  8. Pour the batter into the prepared springform pan.
  9. Bake for 45 to 55 minutes. The edges should be deeply caramelized and set, but the center should still have a noticeable wobble, like firm Jell-O.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 2 hours.
  11. Cover the cooled cheesecake loosely and refrigerate for a minimum of 6 hours, or preferably overnight, before serving.
  12. Serve chilled, optionally dusted with extra grated nutmeg.

Notes

  • Ensure your cream cheese and eggs are truly at room temperature for the smoothest batter. Cold ingredients cause lumps.
  • The high heat is key to the signature burnt exterior of a Basque cheesecake. Do not be afraid of the dark color.
  • This cheesecake tastes best after a full overnight chill, allowing the eggnog flavors to fully meld.
  • If you prefer a slightly less intense eggnog flavor, reduce the eggnog to 3/4 cup and increase the heavy cream by 1/4 cup.

Nutrition

Find it online: https://spoonsprout.com/eggnog-basque-cheesecake-holiday-twist/